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Homemade Naan

Homemade Naan Bread is perfectly soft and chewy that is brushed with butter, so simple to make, yet so delicious! Nothing is better than homemade bread, super easy to put together and you’ll never have store-bought naan again!
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 6 naan

Ingredients
  

  • 1/2 cup water
  • 1 tsp sugar
  • 2 tsp active dry yeast
  • 3 cups all-purpose flour + extra flour for kneading
  • 1 tsp salt
  • 1 tsp oil of your choice
  • 1/4 cup yogurt
  • 1/4 cup milk adjust as needed for kneading
  • 3 tablespoons butter
  • 1 teaspoon sesame seeds
  • fresh cilantro

Instructions
 

  • Warm 1/2 cup water for 30 seconds in a microwave. Add water to the yeast along with sugar to the bowl and wait for the yeast to double in volume and become frothy (around 10-15 minutes).
  • Add flour, yogurt, salt, sugar, and milk to the proofed yeast. And knead it by hand for a good 8-10 minutes.Add a tablespoon of oil and knead it for a minute or two.
  • Grease a deep bowl and place the dough in it. Cover the mixing bowl with plastic wrap and let the dough rise and let it rest for an hour. It might take up to 2 hours depending on the weather. The dough should double in size by then. If it has not, give it 30 more minutes.
  • Once the dough is ready, knead it for 2-3 minutes and then divide the dough into small balls.
  • Dust the floor with little flour and flatten the ball by roll it out using a rolling pin to an oblong shape.
  • Sprinkle Sesame seeds along with finely chopped cilantro and gently press using your fingers till it gets embedded in the rolled naan.
  • Heat a cast-iron pan over high heat. Place the rolled out naan in the hot pan. Cook the naan till small bumps start to form on the surface
  • Flip the naan to the other side and cook for 10 seconds or so until you see bumps.
  • Brush the naan with butter and set it aside. Repeat the process for the rest of the dough.
  • Serve it warm with your favorite curry and enjoy!

Notes

  1. You want to bloom the yeast really well for 10-15 minutes and this is key for soft naan bread.
  2. The texture of the dough should be softer than the dough you make for chapati or roti. And make sure it is not very sticky.
  3. The warmer the spot, the faster the naan will rise. I often place rising dough on top of my stove, with the oven turned on to the lowest setting.
  4. The skillet should be very hot before you add the first piece of dough. If you add the dough before its roaring hot, it won’t cook correctly.
Keyword Indian Bread, Naan